7 comments:

Canning is a pain in the butt! Cathy Chudleigh, Tricia Potter and I did salsa last year, and let me tell you what a mess it was. Canning is such a long, difficult process. Then after all of that hard work, I worried about botulism too. Also, I don't think our salsa was even that good. My grandma always used to can, and hers was the best! I just can't get mine to taste the same as hers. So, if you find a good recipe, you'll have to pass it along. The three of us ladies get together every month or so and do domestic type projects. We call them frolics (like the Amish). We're a bunch of nerds, I know, but it is a lot of fun. You're apples look good to me.

those will most likely be the best apple pies ever. And they are beutiful I am sure you have done your research and been all over the internet and those apples are probably the safest food in all of Idaho. Good Job your always trying something new and doing it better then the pros. I am proud of you...Mattie

I have been wanting to try canning, too, but I have been scared to give it a try. I need someone to hold my hand and walk me through it. I wish I had a good answer for you for the mysterious what-is-its...

My grandma still cans tons of fruit and veggies and has never had a problem with botulism. My mom says that any time a jar doesn't seal completely on the first boil, she just puts it in the fridge and uses it immediately, thus if there is any contamination, it is never allowed a chance to get out of hand and become a problem. Most instructions say that if a jar doesn't seal on the first round, to reheat and seal it. Don't listen to them and I bet you have no problem. Additionally botulism hardly ever occurs anyways, theres more fear mongering than is necessary by canned veggie companies because they want you to buy theirs of course! Canning is a pain if you aren't gardening a ton anyways.Good luck!

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